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 UNIVERSITY OF 
 
UNIVERSITY OF ILLINOIS 
 
 Agricultural Experiment Station. 
 
 BULLETIN NO. 97- 
 
 MARKET CLASSES AND GRADES OF 
 
 SWINE. 
 
 BY WILLIAM DIETRICH. 
 
 URBANA, NOVEMBER, 1904. 
 
SUMMARY OF BULLETIN No. 97. 
 
 CLASSES. SUBCLASSES. 
 
 PRIME HEAVY HOGS, 350-500 Ib 
 
 r HEAVY BUTCHERS, 
 
 280-350 Ib. 
 MEDIUM BUTCHERS, 
 
 220-280 Ib. 
 LIGHT BUTCHERS, 
 
 180-220 Ib. 
 
 HEAVY PACKING, 
 
 300-500 Ib. 
 
 BUTCHER HOGS, 
 
 180-350 Ib. 
 
 Page 425. 
 
 GRADE. 
 . PRIME 
 PRIME. 
 GOOD. 
 
 PRIME. 
 
 GOOD. 
 
 COMMON. 
 
 PLATE. 
 1 
 2 
 3 
 
 4,7 
 5,8 
 6,9 
 
 IO\J\J<J\J\J iu. 
 MEDIUM PACKING, 
 
 GOOD. 
 
 435 
 
 10, 
 
 13,16 
 
 200-500 Ib. <j 25 o_300 Ib. 
 
 COMMON. 
 
 435 
 
 11, 
 
 14,17 
 
 -Page-432. MIXED PACKING, 
 
 INFERIOR. 
 
 435 
 
 12, 15, 18 
 
 [ 200-280 Ib. 
 
 
 
 
 
 
 f ENG., 160-220 
 Ib. Page 442. 
 
 ' CHOICE. 
 LIGHT. 
 . FAT. 
 
 443 
 445 
 445 
 
 19 
 20 
 21 
 
 
 
 BACON. { 
 U. S .,155-195 
 
 - CHOICE. 
 
 447 
 
 23 
 
 
 LIGHT HOGS, 
 
 Ib. Page 446. 
 
 GOOD. 
 
 , COMMON. 
 
 448 
 448 
 
 24 
 25 
 
 
 125-220 Ib. < 
 Page 442. 
 
 LIGHT MIXED, 150-220 Ib. 
 Page 449. 
 
 iGooo. 
 COMMON. 
 INFERIOR. 
 
 449 
 449 
 449 
 
 26 
 
 27 
 28 
 
 
 
 
 GOOD. 
 
 452 
 
 29 
 
 
 
 LIGHT LIGHT, 125-150 Ib. 
 
 [ COMMON. 
 
 452 
 
 30 
 
 
 Page 450. 
 
 INFERIOR. 
 
 452 
 
 31 
 
 
 
 CHOICE. 
 
 453 
 
 32 
 
 
 
 [ GOOD. 
 
 453 
 
 33 
 
 
 
 , COMMON. 
 
 453 
 
 34 
 
 
 ROUGHS 
 
 
 454 
 
 35 
 
 
 STAGS 
 
 
 454 
 
 36 
 
 
 BOARS . 
 
 
 454 
 
 37 
 
 
 MISCELLANEOUS. 
 
 ROASTING PIGS, 15-30 Ib. 
 
 FEEDERS 
 
 GOVERNMENTS 
 
 PEN HOLDERS 
 
 DEAD HOGS . . 
 
 457 
 457 
 458 
 460 
 460 
 
 Conclusions Page 462 
 
 38 
 
 39 
 40 
 41 
 
 418 
 
MARKET CLASSES AND GRADES OF 
 
 SWINE. 
 
 BY WILLIAM DIETRICH, ASSISTANT IN SWINE HUSBANDRY. 
 
 INTRODUCTION. 
 
 In selling hogs to the local buyer or shipper, the farmer is very often 
 at a decided disadvantage because he cannot interpret market reports 
 to the full extent of their meaning, and therefore either does not get 
 what his hogs are worth or loses a sale by asking too much for them. 
 Believing that the producer of swine can be helped to a better under- 
 standing of the market end of the business, it was thought that an 
 attempt to explain how swine are classified and graded on the Chicago 
 and other markets would be of benefit to the average farmer. The 
 regular shipper who visits the market frequently and the large farmer 
 who accompanies his stock to market have excellent opportunities to 
 become acquainted with stockyards expressions, and therefore the 
 market reports as they refer to the various classes and grades of swine. 
 It is primarily for the benefit of those who do not have this opportunity 
 that this work was undertaken. 
 
 The necessity of an explanation of the classification is clearly evident. 
 The very great difficulties, however, of such an undertaking are not so 
 evident. The weight, condition, and quality of hogs coming to the 
 market vary between wide limits, and, in general, make up markedly 
 different classes and grades. Owing to the varying opinions held by 
 different people who have to do with the handling of hogs on the market, 
 and the activity of the market for certain classes compared with the 
 dullness of the market for other classes, the limits of these different 
 classes are somewhat variable. The boundary lines may be shifted one 
 way or the other, depending on the activity of the market for one class 
 and the dullness of the market for the other class, e. g., light hogs may 
 be in great demand, but not very plentiful, and heavy hogs may be plen- 
 tiful, but not in very great demand; then the boundary line between 
 light and heavy hogs would be slightly raised so that the demand in the 
 light-hog class could be filled with hogs from the lower limits of the 
 heavy-hog class. The difficulties of the task are further augmented in 
 describing animals of the various classes with varying condition and' 
 quality so that they are clear to the reader. It is a comparatively simple 
 matter to' bring out animals to represent certain types and to illustrate 
 with them the classes and grades to which they belong. But to describe 
 on paper these concrete objects with such abstract differences as quality, 
 
 419 
 
420 BULLETIN No. 97. [November, 
 
 without the object itself, is by no means an easy task. On account of 
 the restlessness and lowness to the ground of swine, it is difficult to secure 
 good photographs of them, but having secured them, they are very helpful 
 to familiarize the reader with the different classes and grades. 
 
 Another difficulty that confronts one is the lack of uniformity in 
 terms used in different market reports. Some of the terms thus used 
 are not characteristic of what the names represent, and others are too 
 broad in scope. 
 
 In an effort to present the subject so as to conform as nearly as possible 
 to the true relation of things and in such a manner that it can be under- 
 stood by the average reader, the classification given hi the following pages 
 has been evolved. It must not be understood, however, that this is 
 simply a theoretical classification. It is in fact the real classification 
 used in the Chicago and other stockyards, although not strictly observed 
 in market reports or absolutely followed in practice by buyers and sales- 
 men. Very often it is much abridged without any inconvenience to those 
 familiar to the trade. 
 
 In small market centers the classification is not so complete, because 
 the market demands are not so exacting nor the supply so abundant. 
 As far, however, as the classification is carried out in American hog mar- 
 kets it is in accord with the classification herein given. 
 
 This bulletin is the result of a personal and extensive investigation 
 on the Chicago and other markets, both in the United States and Canada, 
 where every possible courtesy was extended by the packers, stockyards 
 officials, government inspectors, and especially by buyers, speculators, 
 and commission men. Grateful acknowledgment is gladly made for 
 assistance rendered by them in the preparation of this bulletin. 
 
 All but two of the cuts presented herein were made from photographs 
 taken expressly for this bulletin, and no time or expense was spared to 
 obtain photographs which should be both clear and illustrative of what 
 they represent. 
 
 Before taking up the discussion of the market classification it is neces- 
 sary, in order to'get a better conception of the subject in hand, to take 
 up a general consideration of the hog of the United States leading up to 
 the development of the 
 
 FAT OR LARD HOG. 
 
 To show the importance of the United States in the swine industry 
 of the world, and thereby its influence in developing type, it is only 
 necessary to state that it produces two-fifths of all the hogs in the world. 
 In round numbers, according to the latest statistics obtainable, the 
 United States has 47,000,000 hogs; Germany, 17,000,000; Russia, 
 11,000,000; Hungary, 7,000,000; Canada, 3,000,000; Spain, 2,000,000; 
 
1904.] MARKET CLASSES AND GRADES OF SWINE. 421 
 
 Roumania, 2,000,000; Poland, Belgium, Denmark, Australasia, and the 
 Netherlands, each 1,000,000. All other countries, together with those 
 above enumerated, have enough to make 117,000,000. 
 
 As to the distribution of hogs in the United States, we find that in the 
 year 1901-'02, there were packed in the western states, including Ohio, 
 Kentucky, and the states to the west, 25,411,676 hogs. During the 
 same year there were packed in the eastern states, including New York, 
 Pennsylvania, and all states to the east, 2,749,000 hogs. Considering 
 that Chicago alone ships 1,000,000 hogs to the east annually, it is very 
 evident that the states of the Mississippi Valley play a very important 
 part in the swine-growing industry of the world. The type of hog pro- 
 duced here is familiar to all stockmen of the United States. Unlike the 
 bacon hog of England, Denmark, and Canada, the most valuable parti 
 of this animal are the hams, back, and shoulders, consequently these 
 parts are developed at the expense of the sides, and the result is a hog 
 that is diametrically opposite to the above mentioned bacon hog, viz., 
 one that has a broad back, wide and full hams and shoulders, also a heavy 
 neck and jowls, with a large proportion of external as well as internal fat. 
 
 The question that naturally presents itself in this connection is, why 
 is there such a difference between these different types of hogs when 
 they are all used for meat production? This question is all the more 
 striking when we stop to consider that all the breeds of beef cattle and 
 mutton sheep in all the principal countries of the world are practically of 
 the same form. If not yet of precisely the same form, they are all being 
 developed toward the same ideal. It is true that there is a great differ- 
 ence between beef cattle and dairy cattle, but they serve different pur- 
 poses. In one instance, the production of meat is of primary impor- 
 tance; in the other, milk and butter are produced at the expense of meat. 
 Considering that the fat or lard hog furnishes fat in the form of lard, and 
 the dairy cow furnishes fat in the form of butter, there might be a slight 
 comparison between the two. But on the other hand, the fat or lard 
 hog is grown primarily for the meat produced from his carcass, conse- 
 quently both in this respect and in his form, the fat or lard hog resembles 
 the beef steer. Then why the difference between the two above men- 
 tioned types of hogs? 
 
 Most of the hogs of the United States as shown above are grown in 
 the corn belt, consequently this section of the country has taken the lead 
 in the development of swine of the fat or lard hog type, and has deter- 
 mined their characteristics. When the United States was settled, swine, 
 of course, were brought over from Europe, but conditions here, and 
 especially in the corn belt, were very different, and the character of the 
 hog was changed to meet the demand as it developed under the different 
 conditions. 
 
422 BULLETIN No. 97. [November, 
 
 There are three principal reasons for the development of the fat or 
 lard hog: 
 
 1. The abundance and relatively low price of corn. 
 
 2. The home demand for cured meats. 
 
 3. The foreign demand for cheap meats. 
 
 (1) Corn is a plant native to America, and in the corn belt can be 
 produced with much less cost than can any of the other grains. It is 
 very natural then that it should be used almost exclusively as a feed for 
 swine. It is a feed that is comparatively rich in carbohydrates and 
 much lacking in protein. Carbohydrates are used in the animal body for 
 building up fat and to furnish the fuel that is used in the production of 
 physical energy. Protein is that part of a food material that is rich in 
 nitrogen and is used principally to build up muscle or lean meat. Feeds 
 such as middlings, peas, skim milk, etc., are rich in this constituent. 
 Now, since corn is the principal source of feed for swine in the United 
 States, it is only the natural consequence that its hogs are of the fat or 
 lard hog type. 
 
 (2) In the earlier history of the United States, very few, if any, of 
 the frontier sections had railroad facilities, so could not import fresh 
 meats; neither had they facilities for local production of meats. Then, 
 again, these places, and especially the lumber camps, used a great deal 
 of meat, and it had to be of such a nature that it could be hauled long 
 distances on wagons and be capable of long storage after reaching its 
 destination. The most satisfactory meat for this purpose was mess 
 pork. There are two reasons why fat salt pork was better than lean salt 
 pork, (a) Fat pork does not become so salty on being pickled as does 
 lean pork. It is not so thoroughly penetrated by the salt, therefore is 
 more palatable after long storage than is lean pork, which also requires 
 a larger quantity of salt, and is not so well preserved as is the fat pork. 
 (6) Fat pork was better both from the employer's and from the con- 
 sumer's point of view, because on account of its fatty nature, it contains 
 two and one-fourth times as much energy per unit of weight as does lean 
 pork, therefore making a cheaper article on the bill of fare, also furnishing 
 sufficient energy to the laborer who was toiling hard in cold winter 
 weather. 
 
 (3) There was a foreign demand by the poorer class of people for 
 cheaper meats than could be supplied by their high priced bacon industry. 
 This cheaper meat could be supplied in the form of fat pork made from 
 low priced corn, and at the same time could be furnished at a profit. 
 
 From these various causes it is clearly evident that the fat or lard 
 hog of the United States was produced not only because he could be 
 produced more cheaply than the bacon hog, but also because there was a 
 demand for just such a hog. 
 
1904.] MAKKET CLASSES AND GRADES OF SWINE. 423 
 
 The following is the classification of swine as used on the principal 
 markets : 
 
 CLASSES. SUBCLASSES. GRADES. 
 
 PRIME HEAVY HOGS, 350-500 lb PRIME. 
 
 { HEAVY BUTCHERS, 280-350 lb. i PRIME. 
 
 ( GOOD. 
 
 180-350 lb. ] MEDIUM BUTCHERS, 220-280 lb. ( PRIME. 
 
 I LIGHT BUTCHERS, 180-220 lb. GoOD - 
 
 l_ ( COMMON. 
 
 ( HEAVY PACKING, 300-500 lb. t GOOD. 
 
 PACKING HOGS, \ ,, _ _. - rt ,, \ _, 
 
 ' I MEDIUM PACKING, 250-300 lb. j COMMON. 
 
 ( MIXED PACKING, 200-280 lb. ( INFERIOR. 
 
 f i CHOICE. 
 
 ENG., 160-220 lb. ] LIGHT. 
 
 ( FAT. 
 
 BACON, -j CHOICE. 
 
 ' U. S., 155-195 lb. J GOOD. 
 
 LIGHT HOGS, * COMMON. 
 
 125-220 lb. f GOOD. 
 
 LIGHT MIXED, 150-220 lb. j COMMON. 
 
 ( INFERIOR. 
 f GOOD. 
 
 LIGHT LIGHT, 125-150 lb. j COMMON. 
 
 ' INFERIOR. 
 
 ! CHOICE. 
 GOOD. 
 COMMON. 
 ROUGHS. 
 STAGS. 
 BOARS. 
 
 MISCELLANEOUS. 
 ROASTING PIGS, 15-30 lb. 
 FEEDERS. 
 GOVERNMENTS. 
 PEN HOLDERS. 
 DEAD HOGS. 
 
 PRIME HEAVY HOGS. 
 
 By the term "prime heavy hogs," is meant a prime heavy fat-back 
 hog, weighing from 350 to 500 pounds, the extreme of the fat or lard hog 
 type. Plate 1, page 424. (For meaning of prime, see discussion under 
 "Butcher Hogs," page 425.) 
 
 With the tendencies of the market working toward the lighter hogs, 
 there are not very many of these heavy hogs at present coming to mar- 
 ket; however, there are still enough to make a market class. The fat 
 meat of these hogs is classified separately, and finds a market in Ger- 
 many, France, and in some parts of Spanish America. Such cuts as 
 "clear backs" and "clear bellies," which are composed of the clear fat 
 without any admixture of lean meat, are made from hogs of this class. 
 
424 
 
 BULLETIN No. 97. 
 
 [ November, 
 
1904.] MARKET CLASSES AND GRADES OF SWINE. 425 
 
 BUTCHER HOGS. 
 
 Butcher hogs as a class are principally barrows. Other things being 
 equal, barrows sell more readily and at better prices than do sows. 
 In a drove of butcher hogs there may be present a few good sows with- 
 out detracting from the value of the drove. Good young sows, as a 
 rule, are kept on the farm for breeding purposes, and poor young sows 
 and old sows will not take on the finish required in the butcher hog class. 
 
 Butcher hogs are commonly used for the fresh meat trade. They 
 may be slaughtered and consumed at home, may be shipped and 
 slaughtered in the east, .may be slaughtered locally and the meat 
 consumed locally, and may be shipped east, or even to foreign countries. 
 About 25 percent of the hogs coming to the Chicago market annually are 
 of this class. They range in age, with good care and heavy feeding, from 
 about six months for the light butchers to one year for the heavy butchers. 
 With less intensive feeding the age will be greater for hogs of the various 
 weights. 
 
 The class of butcher hogs is subdivided into three subclasses, as 
 follows: 
 
 Heavy butchers, 280-350 Ib. 
 
 Medium butchers, 220-280 Ib. 
 
 Light butchers, 180-220 Ib. 
 
 Except in weight, these three subdivisions are practically the same. 
 Hogs of this class are graded on the market as follows: 
 
 Prime heavy butchers, plate 2, page 426. 
 
 Good heavy butchers, plate 3, page 428. 
 
 Prime medium butchers, plate 4, page 429. 
 
 Good medium butchers, plate 5, page 430. 
 
 Common medium butchers, plate 6, page 430. 
 
 Prime light butchers, plate 7, page 431. 
 
 Good light butchers, plate 8, page 431. 
 
 Common light butchers, plate 9, page 432. 
 
 PRIME BUTCHERS. 
 
 Hogs that will grade as prime butchers, either heavy, medium, or 
 light, must be perfect in quality, ideal in form, and must show much 
 evidence of ripeness in condition as well as maturity. 
 
 Prime. The term "prime" in a general way means the best of the 
 class, but in a more specific way in stockyards' vernacular, it has a mean- 
 ing of its own. To grade as prime, a hog must show marked evidence of 
 ripeness and maturity. The two must go hand in hand. A hog may be 
 mature without having been fed so as to show that bloom of condition 
 that is necessary for a prime hog, or he may have been as well fed as 
 possible and not be sufficiently mature; consequently he would not grade 
 
426 
 
 BULLETIN No. 97. 
 
 [November, 
 
1904.] MARKET CLASSES AND (TRADES OF SWINE. 427 
 
 as prime. The high state of finish required for a hog of this grade is 
 brought about by liberal grain feeding to 'maturity. Maturity in general 
 means that condition at which development is complete. In a more 
 specific sense in the realm of swine feeding it may be given an additional 
 meaning, viz., that stage in the process of feeding where growth ceases 
 under a given system of feeding and the animal takes on the form and 
 appearance as well as the high state of finish of an ordinarily well-fed 
 mature animal. This may be at different ages and weights, thus giving 
 us prime heavy hogs and prime, .heavy, medium, and light butchers, 
 ranging in weight from 500 down to 200 pounds. 
 
 Quality. By quality is meant the characteristic that is indicated by 
 a medium sized, fine, clean-cut head without any surplus fat or wrinkles 
 of skin; medium sized ears of fine texture; hair that is fine, straight, and 
 silky, and lies close to the body; skin that is smooth, pliable, and free 
 from wrinkles; tail that is smooth, nicely tapering, and not too large; 
 bone that is fine, firm, and free from undue coarseness at the joints as 
 indicated in the legs; shoulders that in the case of boars have not too 
 large development of shields; and by a symmetrical, smooth development 
 throughout the entire body. In short, such points of refinement in form 
 and features as are characteristic of well-bred swine. 
 
 Form. The form of a prime butcher hog is that of an ideal fat or lard 
 hog, viz., broad back, wide and well-filled hams and shoulders, short, 
 heavy neck, heavy jowls, and short legs. The hog must have these parts 
 well developed, and at the same time be symmetrical, smooth, and com- 
 pact. Together with this form there must be an indication of quality, 
 such as goes only with good breeding and good feeding. 
 
 Condition. Condition is a greater factor than either form or quality 
 in determining the grade to which a fat hog belongs. By condition is 
 meant the degree of fatness. Prime butcher hogs must be well covered 
 with a thick layer of fat on the outside of the carcass, be well rounded 
 out at the rump, thus making a socket in which the tail is set, be well 
 filled out on neck up to the face, have a broad, fat back with much fat 
 on sides and on belly, and be well filled in flanks and in twist. Besides 
 this, they must be free from flabbiness, and show a firm, even., and sym- 
 metrical development. Plates 2, 4, and 7, pages 426, 429, 431. 
 
 GOOD BUTCHERS. 
 
 Hogs of this grade, though not as good as the prime butchers, are still 
 very good representatives of the porcine family in a high state of develop- 
 ment. Compared with prime butchers, the good butchers may be 
 slightly deficient in form, or a little lacking in quality, or maturity, or 
 may be lacking somewhat in condition. The deficiency may be in any 
 one or in all of these characteristics; if in only one, it may be more marked, 
 
428 
 
 BULLETIN No. 97. 
 
 [November, 
 
1904.] MAKKET CLASSES AND GRADES OF SWINE. 429 
 
 and if in all, it must be only slight in each to permit the hog to still grade 
 as a good butcher. Plates 3, 5, and 8, pages 428, 430, 431. 
 
 COMMON BUTCHERS. 
 
 These are found only in the medium and light butcher classes. Tak- 
 ing hogs as a whole, as they come to the yards the common butchers are 
 still of the better grades. There is not the difference between these and 
 prime butchers that there is between "common rough steers" and "prime 
 steers" in the grades of beef cattle. The common butcher hog is one 
 that shows considerable evidence of having been well fed, and possesses 
 compactness, smoothness, and firmness. Frequently, however, he is not 
 a mature animal, and is considerably more deficient in form, quality, and 
 condition than the prime butcher hog. Plates 6 and 9, pages 430, 432. 
 
 In different markets and different market reports various terms are 
 used to represent all or part of this class of hogs. Some of the names that 
 are commonly used are "heavy shipping," "selected," "mediums and 
 butchers," "mediums and heavies." The term "heavy shipping hogs" 
 cannot consistently be used for this class, as the same kind of hogs are 
 used for home consumption. By "shipping hogs" are meant hogs that 
 are bought in a market like Chicago and shipped elsewhere to be slaugh- 
 tered. This term may include hogs of several different classes and 
 grades. "Hog shippers," as used in market reports, means men who 
 buy hogs on the market and ship them out again to some other market. 
 The term "mediums and heavies" is a term that means hogs of medium 
 and heavy weight, and may have reference to hogs in two entirely differ- 
 ent classes. 
 
430 
 
 BULLETIN No. 97. 
 
 [November, 
 
 GOOD MEDIUM BUTCHER! 
 
 PLATE 6. COMMON MEDIUM BUTCHERS 
 
1904.] MARKET CLASSES AND GRADES OF SWINE. 431 
 
 PLATE. Z-.PRJ-ME LIGHT aUTCMERS 
 
432 
 
 BULLETIN No. 97. 
 
 [November, 
 
 PACKING HOGS. 
 
 As a whole, the hogs of this class are of a poorer grade than are the 
 butcher hogs, and it is here that we find old brood sows and all other 
 hogs, except the poorer classes, such as roughs, boars, and coarse stags, 
 that are heavy enough for this class and not good enough for the butcher 
 hog class. 
 
 This is the class of hogs from which, as the name indicates, the pack- 
 ing industry has received its name. The side pork from these hogs is 
 used principally in the various processes of curing. It is made into mess 
 pork, short cut mess pork, dry salt sides, and the hams and shoulders are 
 cured. About forty percent of the hogs coming to the Chicago market 
 annually are of this class. They range in age upwards of about nine 
 months. A 200-pound packing hog is usually an older hog than a 200- 
 pound butcher hog. He has not been fed in the manner necessary to 
 make a butcher, hog, consequently has required more time to attain a 
 given weight. 
 
 This class of hogs is subdivided into three subclasses, viz.: 
 
 Heavy packing, 300-500 Ib. 
 
 Medium packing, 250-300 Ib. 
 
 Mixed packing, 200-280 Ib. 
 
 Heavy packing includes the heavy hogs of this class and medium 
 packing the lighter hogs. Mixed packing is a subclass that is somewhat 
 characteristic in itself. This is representative of hogs as they come to 
 the yards from local buyers in the country, and represents hogs of differ- 
 ent classes as well as different grades, as the name indicates. There 
 may be heavy packing, medium packing (medium meaning medium in 
 
1904.] MARKET CLASSES AND GRADES OF SWINE. 433 
 
 weight, not in quality), some light hogs, and even a few butcher hogs in 
 the drove. Such droves of hogs are frequently seen on the market. In 
 fact, a great many come in this way, and are simply called mixed packing, 
 and in some cases mixed hogs, and sold to the packer without sorting. 
 In such cases the sorting is done after slaughtering, when the carcasses 
 are being cut, the heavy ones being sent one way and the lighter ones 
 another. 
 
 This kind of hogs must necessarily sell at a slight disadvantage. A 
 mixed -drove of hogs, even if they are composed of good individuals, 
 never looks as well as a drove that are all of the same size, and of course 
 they sell to some extent on their appearance. If a commission man will 
 sort up such a car of hogs and sell them in their various classes, he will 
 always have a few of one class in a lot by themselves that will not sell so 
 well as would a larger drove a drove sufficient to make a carload. 
 
 It is this class of hogs principally, viz., mixed packing, that furnishes 
 a field for operation to the speculator. He buys several carloads of these 
 mixed packing hogs and sorts them into their various classes and resells 
 them. By so doing he gets enough of a class to make carload lots with 
 which to fill shipping orders or with which to attract the eye of a local 
 buyer, and thereby sell his hogs at a profit. 
 
 The speculator is a desirable adjunct to all great central markets. 
 He helps to create competition, to tide over dull times in the market by 
 taking some of the surplus hogs and selling them on days when hogs are 
 more scarce. It is true that the shrewd speculator sometimes makes 
 considerable profit in his operations, but very often the speculator, by 
 means of his plunging business methods, pays more for a drove of hogs 
 than is offered by other buyers. He has the advantage in that all the 
 hogs he handles pass through his hands as his private property, and he 
 can grade them both as to grade and as to numbers so that they will sell 
 to the best advantage. This the commission man cannot always do, 
 because he would not have enough of a grade to make an attractive drove. 
 The grades of packing hogs are as follows: 
 
 Good heavy packing, plate 10, page 434. 
 
 Common heavy packing, plate 11, page'436. 
 
 Inferior heavy packing, plate 12, page 437. 
 
 Good medium packing, plate 13, page 437. 
 
 Common medium packing, plate 14, page 438. 
 
 Inferior medium packing, plate 15, page 438. 
 
 Good mixed packing, plate 16, page 439. 
 
 Common mixed packing, plate 17, page 440. 
 
 Inferior mixed packing, plate 18, page 441. 
 
434 
 
 BULLETIN No. 97. 
 
 [November, 
 
1904.] MARKET CLASSES AND GRADES OF SWINE. 435 
 
 GOOD PACKING HOGS. 
 
 The grades in this class, either heavy, medium, or mixed packing, are 
 rather difficult to describe. Being a mixture of several different kinds 
 of hogs, the terms good, common, and inferior may have several inter- 
 pretations. There may be a lot of old sows that bear evidence of once 
 having had pigs, but are fitted in very high condition. They are very 
 good in form, quality, and condition, but having performed maternal 
 duties, they are not capable of so high a finish, and consequently cannot 
 be classified with butcher hogs. These, then, are good packing hogs, 
 either heavy or medium, according to weight. Again, there 'may be a 
 drove of barrows that are not well enough developed a-nd are too much 
 lacking in form, quality, and condition to go into the butcher hog class, 
 but still bear marked evidence of being of the fat hog type and breeding 
 and these are graded as good packing hogs. Then again, there may be 
 a mixture of sows and barrows quite varying in quality and condition, 
 but still bearing sufficient evidence as a whole of good breeding, form, 
 and quality to grade as good packing hogs. Plates 10, 13, and 16; pages 
 434, 437, 439. 
 
 COMMON PACKING HOGS. 
 
 This grade of packers is similar to the foregoing, except that they need 
 not show so perfect a form, so fine a quality, or show so much evidence 
 of having been fed. They are, however, strictly of the fat or lard hog 
 type, and show that they have been fitted for market. Plates 11, 14, 
 and 17; pages 436, 438, 440. 
 
 INFERIOR PACKING HOGS. 
 
 In this division of the hog market we find hogs that are poor in form, 
 coarse in quality, and much lacking in condition. They are, however, 
 good enough in these various characteristics to allow them to pass unques- 
 tionably as fit for the block. Plates 12, 15, and 18; pages 437, 438, 441. 
 
 In the various market reports we find such terms as "mixed packing" 
 "heavy packing," "mixed hogs," "mediums and heavies." and "mediums 
 and butchers," to represent a part of all of the hogs in this class. The 
 first two terms are names of subclasses, and mean what the name indi- 
 cates. "Mixed hogs," is too vague a term, as it may mean almost any- 
 thing. The two latter terms may stand for hogs of different classes; 
 "mediums" may refer either to packing or to butcher hogs; "heavies" 
 may refer either to heavy packing or to heavy butcher hogs; and 
 "butchers," of course, refers to butcher hogs. 
 
436 
 
 BULLETIN No. 97. 
 
 [ November, 
 
1904.] MARKET CLASSES AND GRADES OF SWINE. 437 
 
 PLATE 43 GOOD MLDIUM PACKING 
 
438 
 
 BULLETIN No. 97. 
 
 [November. 
 
 Z O H M O M *H 1 U n 
 
1904.] 
 
 MARKET CLASSES AND GRADES OF SWINE. 
 
 439 
 
440 
 
 BULLETIN No. 97. 
 
 [November, 
 
1904.] MARKET CLASSES AND GRADES OF SWINE. 
 
 441 
 
442 BULLETIN No. 97. [November, 
 
 LIGHT HOGS. 
 
 The class of light hogs includes all hogs within the weight limits, 
 125-220 lb., except roughs, stags, and boars, which form separate 
 classes. About fifteen percent of all the hogs coming to the Chicago 
 market are of this class. They range in age from five to eight months. 
 Since this class includes practically all hogs within the given weight 
 limits, they must necessarily be quite different as to form, quality, and 
 condition. Such being the case, the meat from the same is prepared 
 differently, thus making the subclasses of more importance than in the 
 two former classes. These, then, must be considered separately. They 
 are as follows: 
 
 , j Eng., 160-220 lb. 
 Bacon hogs, j ^ ^ ^^ ^ 
 
 Light mixed hogs, 150-220 lb. 
 Light light hogs, 125-150 lb. 
 
 BACON HOGS. 
 
 Hogs of this type are used for the production of bacon. This is pork 
 that has been salted and then smoked. Breakfast bacon, as is well 
 known, is cut from the side of a hog, and is prepared as above. Where 
 this kind of pork is prepared from a carcass, the hams and shoulders are 
 sold separately. Much of the English bacon is cut into what is called a 
 "Wiltshire side." This is the whole side, with simply the head and feet 
 cut off. 
 
 In order to understand this subject more fully, we must first consider 
 in a general way what is meant by 
 
 ENGLISH BACON HOGS. 
 
 The bacon hog that is representative of this class belongs primarily 
 to Great Britain, Denmark, and Canada. In recent years, this hog has 
 been introduced into the United States, and is rapidly establishing for 
 itself a market class. Many hogs are sold on the Chicago and other mar- 
 kets of the United States for bacon purposes, but the greater part of them 
 are not of the ideal bacon type. 
 
 This hog must be long in body, deep in side, with comparatively 
 narrow back, narrow and light hams and shoulders, and light, muscular 
 neck. This form is desirable because it is the side of the hog that fur- 
 nishes the best and most expensive cuts, and it is necessary to have as 
 much as possible of this at the expense of the other parts. This hog 
 must also show indications of having firm flesh, be well covered with lean 
 meat or muscle, and must not have an excess of fat on the outside of the 
 carcass. The fat on the outside should not be more than one to one and 
 a quarter inches in thickness, and should be evenly distributed over the 
 
1904.] MARKET CLASSES AND GRADES OF SWINE. 443 
 
 entire carcass. The weight must be between 160 and 220 pounds, as 
 this makes the most desirable cuts as to size, flavor, and firmness. From 
 the very nature of a cut of bacon, size is of much importance. A hog 
 smaller than the given weight would furnish a side of bacon that would 
 be too thin, and one larger than this would furnish one that would be 
 too thick. 
 
 A hog old enough, that with good care and breeding will weigh from 
 160 to 220 pounds, furnishes bacon that is of the best flavor. A hog 
 smaller than this would very likely be too young and one heavier than 
 this would be too old to furnish bacon of the best flavor. In firmness of 
 flesh, also, the 160 to 220-pound bacon hog is likely to be most desirable. 
 A hog younger than is required to produce this size would have too much 
 water in its flesh; for the younger the animal, the more water it has incor- 
 porated in its system, and this excess of water in the system of the young 
 hog not only detracts from the firmness of the flesh, but also replaces 
 much of the food value, thus forming a meat that has less "substance." 
 When a hog is heavier than 220 pounds, he is not so good for bacon pur- 
 poses, because when beyond the age required to produce this weight 
 there is a greater tendency to lay on fat, not only on the outside of the 
 carcass, but also to intermix more fat with the lean meat, thus producing 
 too much fat in proportion to lean meat for the best bacon. After this 
 age there is also more of a tendency to lay on fat unevenly and in patches, 
 and where this occurs it is impossible to produce good bacon. 
 
 These hogs are graded on the market as: 
 
 Choice bacon (Eng.), plate 19, page 444. 
 
 Light bacon (Eng.), plate 20, page 444. 
 
 Fat bacon (Eng.), plate 21, page 445. 
 
 By the term choice, in reference to a bacon hog, is meant one that 
 conforms as nearly as possible to the above description. It must have 
 the form that is characteristic of this type of hog, and must have the 
 best quality and condition that is desired for the bacon trade. The indi- 
 cations of quality are the same as given on page 427. 
 
 Condition. By condition is meant the degree of fatness of an animal. 
 The bacon hog is not a fat hog, consequently when a bacon hog is in good 
 condition for market, he is an entirely different looking hog from a fat or 
 lard hog when in such condition. To be in good condition a bacon hog 
 must have a good development of lean meat or muscle, with the proper 
 amount of fat as outlined above. He must be smooth, well developed, 
 and have a large proportion of edible meat, while the proportion of fat 
 and other offal must be small. Hams, shoulders, jowls, and neck must 
 also be small in proportion to length and depth of side. If a hog has all 
 these characteristics of form, quality, and condition developed to a marked 
 degree, it would be considered a choice bacon hog. Plate 19, page 444. 
 
444 
 
 BULLETIN No. 97. 
 
 [ November, 
 
 PLATE 20- LIGHT BACON -(ENGLISH) 
 
1904." 
 
 MARKET CLASSES AND GRADES OP SWINE. 
 
 445 
 
 A light^bacon hog, plate 20, page 444, resembles a choice bacon hog in 
 form, but is lighter in weight, usually poorer in condition, and may be 
 coarser in quality. A 'fat bacon hog, plate 21, page 445, resembles a choice 
 bacon hog except that he is too fat. He may or may not be too heavy. 
 Plate 22, page 445, shows a group of unfinished bacon hogs. They have 
 the proper form, but are lacking in weight and condition. 
 
 As said before, hogs of this class were in the past produced principally 
 in Great Britain, Denmark, and Canada, where the conditions were 
 more favorable for the production of this class of hogs. In these coun- 
 tries corn is grown in very limited quantities, and the principal feed for 
 hogs is barley, oats, peas, rye, roots, wheat, and its products. These 
 feeds, together with the exercise obtained in roaming over pastures, are 
 conducive to the production of the best bacon. 
 
446 BULLETIN No. 97. [November, 
 
 It may be thought that the production of bacon is possible only with 
 certain breeds of swine and that these breeds will always produce bacon 
 under all circumstances. While this is true in a general way, it is not 
 always true. It is the feed and mode of life that produces the bacon hog 
 and that enables him to retain his form as such after he has been devel- 
 oped. It would require only a few years, by taking a bacon hog and 
 confining him in a small pen, feeding him and succeeding generations on 
 corn alone, and selecting the breeding stock with the desired end in view 
 to produce a hog very similar to the present day fat or lard hog of the 
 United States. It is also true that by selection, care, and proper feeding 
 a bacon hog could in time be produced from the above mentioned fat or 
 lard hog. 
 
 BACON HOGS OF THIO UNITED STATES. 
 
 The bacon hog of this type differs considerably from the English 
 bacon hog. There is, however, a growing tendency toward the typical 
 bacon type. The indications point to the fact that we are at the "parting 
 of the way," and that in the future we will have a place for the ideal 
 bacon hog as well as for the fat or lard hog. Corn is at present being 
 used for other purposes, such as the manufacture of corn-starch, whiskey, 
 and oil. The latter is used for various purposes, as for lubricating, a 
 table oil, as a substitute for olive oil, linseed oil, etc. This has caused 
 the price of corn to go up to nearly what other grains, used as hog feeds, 
 are worth. At the same time, a ration of all corn, which usually forms 
 the principal part of the feed of the fat or lard hog, is coming to be 
 generally recognized as detrimental to the best development of swine 
 from the breeder's standpoint. These things are the cause of a gradual 
 drifting toward a more mixed ration in swine feeding, and usually a 
 ration containing more protein or flesh forming material. Coupled with 
 this, there is not so great a demand for fat pork as there formerly was, 
 and shipping and cold storage facilities are much better, consequently 
 more fresh and lean meats are used. These various factors are gradually, 
 but most surely effecting a change in the character of swine in the United 
 States. The all fat hog of the past will in the future be partly replaced 
 by the bacon hog, and the fat or lard hog as a whole will in the future 
 more nearly approach the bacon hog in form than in the past. Of course, 
 there will always be a demand for lard, consequently there will always be 
 a place for the fat or lard hog. But the bacon hog will occupy a more 
 prominent position in the future than he has in the past. There is a 
 demand on the markets of this country from foreign countries and more 
 largely from our own country, for bacon, and there being few bacon hogs 
 to supply the demand, the trade is supplied from the lighter hogs of the 
 fat or lard hog type. This bacon, however, does not command so high 
 
1904.] MARKET CLASSES AND GRADES OF SWINE. 447 
 
 a price on the market as does bacon from typical bacon hogs. The 
 bacon hogs under consideration here weigh from 155 to 195 pounds, 
 and range in age from six to eight months. They are simply hogs 
 selected from the light hogs in general, that conform as nearly as possible 
 to the bacon type. They are not very fat, have fairly good develop- 
 ment of muscle, or lean meat, and are as long and deep inside as is pos- 
 sible to obtain them. About 20 percent of the light hogs that come to 
 the Chicago market are of this type. They are handled on the market as 
 
 Choice bacon (U. S.), plate 23, page 447. 
 
 Good bacon^(U. S.), plate 24, page 448. 
 
 Common bacon (U. S.), plate 25, page 448. 
 
 PLATE 13. CHOICE. BACON, 
 
 Choice bacon hogs are the best of this class; they are hogs that show 
 good length and depth, good quality, and are smooth, well developed, 
 and not very fat. They are hogs that have had considerable exercise 
 and have not been fed on an exclusive corn ration. These bacon hogs 
 are selected for the most part from shipments that come from outside 
 of the corn belt, where the principal feed is similar to that used in Great 
 Britain, Denmark, and Canada for bacon production, viz., oats, barley, 
 rye, peas, skim milk, and pasture. These are the feeds that are con- 
 ducive to the production of the best bacon when fed to hogs of the bacon 
 type, and when fed to hogs of the fat, or lard hog type, bacon hogs 
 such as we have under discussion here are produced. These bacon 
 hogs have more fat on the outside and less lean meat on the inside of 
 their carcasses than the typical bacon hogs, but are better in these 
 
448 
 
 BULLETIN No. 97. 
 
 [November, 
 
 respects than the typical fat, or lard hogs. In truth, this bacon hog is 
 an intermediary between the fat or lard hog and the typical bacon hog, 
 being more'like the former than the latter. Plate 23, page 447. 
 
 The good bacon hogs of this class may be of poorer quality, may 
 be lower in condition, or may be too fat or too much of the fat hog type. 
 Any one or all of these conditions would be the cause of hogs grading 
 lower than choice. Plate 24, page 448. 
 
 If there is a still more marked deficiency in these characteristics, 
 the hog will grade as a common bacon hog. But still this hog has suffi- 
 cient quality and condition to show that he has been well bred and has 
 been fed so that his sides will do to cure for the cheaper grades of bacon. 
 Plate 25, page 448. 
 
1904.1 MARKET CLASSES AND GRADES OF SWINE. 
 
 LIGHT MIXED HOGS. 
 
 449 
 
 About 55 percent of the light hogs coming to the Chicago market 
 are of this class, and here we find somewhat of a miscellaneous class 
 quite similar, except as to weight, to mixed packing hogs. This class 
 contains the hogs of the light butcher weights that are too poor in 
 quality, form, and condition for butcher hogs. It also contains hogs of 
 the same weights as the bacon hogs, but that are too much of the fat 
 or lard type hog for bacon. This class, then, is the "dumping ground" 
 for the outcasts of two former classes of hogs; in one case it takes the 
 poorer hogs and in the other case the better hogs, considered from the 
 fat or lard hog standpoint. Hence the appropriateness of the name. 
 Hogs of this class are used principally for the fresh meat trade and 
 weigh from 150 to 220 pounds. They range in age from five to seven 
 months, and grade as 
 
 Good light mixed, plate 26, page 449. 
 
 Common light mixed, plate 27, page 450. 
 
 Inferior light mixed, plate 28, page 450. 
 
 Being familiar with the kind of hogs in this class, we are better able 
 to judge as to their grades. They are good, common, and inferior, in 
 proportion as they are good, common, and inferior in form, quality, 
 and condition, or in proportion as the better hogs in the class are in 
 excess of the poorer ones. Plates 26, 27, 28, pages 449, 450, 450. 
 
450 
 
 BULLETIN No. 97. 
 
 [November, 
 
 PLATE 2.7- COMMON LIGHT ,MJXED 
 
 ' -> 
 
 r^L.-- 
 
 LIGHT LIGHT HOGS. 
 
 About 25 percent of the light hogs coming to the Chicago market 
 are of this class. This is a class of hogs ranging in weight from 125 
 to 150 pounds, and in age from five to six months. They bear the 
 name of "light light/' because they are the lightest of light hogs. While 
 the "light butchers" and "bacon hogs" are the selected kinds of their 
 respective weight, with consequent small variation between the different 
 
1904." 
 
 MARKET CLASSES AND GRADES OF SWINE. 
 
 451 
 
 grades, the class of "light light hogs" includes all the hogs of this weight; 
 consequently the range in the grades is wider. They are used principally 
 for the fresh-meat trade, and the grades are as follows: 
 
 Good light lights, plate 29, page 451. 
 
 Common light lights, plate 30, page 451. 
 
 Inferior light lights, plate 31, page 452. 
 
 PLATE 29 OOOD U&HT U&HT 
 
 PLATE 30. COMMON LIGHT LIGHT 
 
452 
 
 BULLETIN No. 97. 
 
 [November, 
 
 Good light lights are the best hogs of this type that come to market, 
 while the common light lights are of a poorer grade, and the inferior 
 light lights are the poorest grade within these limits. These latter are, 
 however, by no means the poorest grade of hogs that come to market. 
 Plates 29, 30, and 31; pages 451, 451, 452. 
 
 In the Buffalo market light hogs weighing from 130 to 180 pounds 
 are called "Yorkers"; the lighter ones are called "light Yorkers," and 
 the heavier ones "best Yorkers." This is only a colloquial expression, 
 and by it are meant hogs such as are represented by "bacon hogs," 
 "light lights," and "light mixed" hogs. They are called Yorkers because 
 hogs of this class find ready sale on the New York market and are very 
 often shipped there from Buffalo. Being shipped from Buffalo, they 
 might under another nomenclature be called "shippers." 
 
 "Dairies" is another colloquial term used in Buffalo, and means hogs 
 that have been fed on slops or refuse from dairies. The flesh of these 
 hogs is not so firm nor will they dress so well as will corn-fed hogs. 
 
 PIGS. 
 
 Pigs, as they are considered on the market, range in weight from 
 60 to 125 pounds, and in age from three and one-half to six months. 
 This class, the same as that of light light hogs, takes in all the pigs that 
 range within the given weights. These are used principally to supply 
 the demand from the cheaper restaurants and lunch counters, and are 
 
1904. 
 
 MARKET CLASSES AND GRADES OF SWINE. 
 
 453 
 
 in greatest demand in winter, being hard to preserve fresh in summer 
 and too young to cure. About 10 percent of the hogs coming to the 
 Chicago market are of this class. They are graded as follows: 
 
 Choice pigs, plate 32, page 453. 
 
 Good pigs, plate 33, page 453. 
 
 Common pigs, plate 34, page 454. 
 
 They are choice, good, and common pigs, in proportion to their 
 approach to the ideal of a fat hog. Here, as in the other classes, form, 
 quality, and condition determine their grade. They are choice when 
 these characteristics are well developed, and good and common as these 
 qualities are less marked. Plates 32, 33, and 34; pages 453, 453, 454. 
 
454 
 
 BULLETIN No. 97. 
 
 [November, 
 
 ROUGHS. 
 
 In this class we find hogs of all sizes that are coarse, rough, and lack- 
 ing in condition. If they are too inferior to be classed as packing hogs 
 or as light mixed hogs, they go into the class of roughs. The pork 
 from these hogs is used for the cheaper class of trade for both packing 
 and fresh meat purposes. In market reports pigs and roughs are 
 frequently classed together, not because they belong in the same class, 
 but because they sell at approximately the same price. Plate 35, page 455, 
 
 STAGS. 
 
 Stags are hogs that at one time were boars beyond the pig stage 
 and have been subsequently castrated. They sell with a dockage of 
 80 pounds. If they are of good quality and condition and do not show 
 too much stagginess, they go in with the various grades of packing 
 hogs. AVhen they are coarse and staggy. in appearance, they are sold 
 in the same class with boars. The intermediary grades sell for prices 
 ranging between these extremes, dependent upon their freedom from 
 stagginess and their quality and condition. Plate 36, page 456. 
 
 BOARS. 
 
 Boars are always sold in a class by themselves and bring from two 
 to three dollars per hundredweight less than the best hogs on the market 
 at the same time. They always sell straight, with no dockage. There are 
 no distinctions as to grades; they simply sell as boars. Of course, if 
 there are marked differences as to quality and condition, the price varies 
 a little accordingly. The pork from these animals is used to supply the 
 cheaper class of trade, and also for making sausage. Plate 37,- page 456. 
 
1904.] MARKET CLASSES AND GRADES OF SWINE. 
 
 455 
 
456 
 
 BULLETIN No. 97. 
 
1904. 
 
 MARKET CLASSES AND GRADES OP SWINE. 
 
 457 
 
 MISCELLANEOUS. 
 
 ROASTING PIGS. 
 
 This is a class of pigs from three to six weeks old and weighing from 
 15 to 30 pounds. These are not generally found qucrted hi market 
 reports, as they come to market hi such small numbers and only during 
 holiday seasons. Pigs of this class usually are of very nearly uniform 
 grade. They are taken direct from their dams, dressed with head and 
 feet on, and served like spring chickens or turkeys. The price varies 
 greatly, ranging all the way from regular live hog prices to that paid 
 for poultry. Plate 38, page 457. 
 
 FEEDERS. 
 
 Feeders are hogs that are bought on the market and taken back to 
 the country to be further fed. This is practiced only to a very small 
 extent. First, because the price per hundredweight of the animal is 
 not usually much enhanced by such an operation, as is the case with 
 cattle. Many times such a hog would sell for less money per pound 
 after being fed to a heavy weight, than the price paid for him when 
 bought as a pig. This is due to the fluctuation in price between heavy 
 and light hogs. Second, there is too much danger of the hogs con- 
 tracting diseases, such as hog cholera and swine plague, by going through 
 the yards and by being shipped in cars that may be infected. Further- 
 more, the life of a hog being short and the feed required to put him in 
 market condition not being very great, he is usually fitted for market 
 in first hands. Then again, a pig that has been fed on corn would not 
 be a profitable feeder, owing to the tendency to lay on fat at the expense 
 of the muscle and framework of the body. 
 
458 BULLETIN No. 97. [November, 
 
 GOVERNMENTS. 
 
 Before hogs are allowed to pass over the scales to be weighed out 
 to the packer, the speculator, the shipper, or to any one else who may 
 choose to buy them, they must first pass the scrutiny of a government 
 inspector. Ah 1 hogs that are not considered sound in every respect are 
 tagged by this inspector and retained for further inspection. These 
 are called Governments. Plate 39, page 458. They are usually bought 
 up by a local dealer and taken to one of the smaller packing houses, 
 where they are slaughtered under the supervision of an inspector. If 
 found to be affected so as to make their flesh unfit for human food, 
 they are condemned, slaughtered, and tanked. The tank is a large 
 steam-tight receptacle like a steam boiler, in which the lard is rendered 
 under steam pressure. This high degree of heat destroys all disease 
 germs with which the diseased carcass may have been affected. The 
 product of the tank is converted into grease and fertilizer. This many 
 people consider poisonous because it is made from dead and diseased 
 animals. Such, however, is not the case. Most diseases are caused by 
 bacteria. These render the meat from such animals unfit for human 
 food, on account of the danger of transmitting the disease, but they are 
 completely destroyed in the process of rendering the lard, which is 
 then used for the manufacture of axlegrease, soap, etc. The lean meat 
 and bones of such animals, after going through the tank, are used for 
 the manufacture of fertilizer. This also has all disease germs with 
 which it has been affected completely destroyed and is perfectly harmless 
 to be used on soil, meadow, or pasture grass. It could even be used 
 for the manufacture of tankage and allied farm animal food products 
 with entire impunity. The packers, however, report that such foods 
 are not manufactured from diseased animals, but from the scraps of 
 meat from healthy animals. 
 
 PUATc 39- GOVERNMENTS 
 
1904.] MARKET CLASSES AND GRADES OF SWINE. 459 
 
 As has been shown, the name "Governments" is given to a class of 
 hogs, irrespective of form, quality, and condition, that have been tagged 
 by a government inspector at the scales. These inspectors are stationed 
 only at large packing centers. They are hired by the Government, are 
 thoroughly competent men, and do this work without fear or hesitation. 
 The inspectors stationed at the smaller packing houses, where inspectors 
 are furnished at all, are furnished either privately or by the city. Having 
 less work to do, they cannot be paid such large salaries; consequently, 
 men with poorer qualifications must be accepted, and there is more 
 danger of diseased meat getting to the consumer through this channel 
 than through the large packing houses where government inspectors 
 are furnished. The Government, up to the present time, has been unable 
 to get enough of sufficiently well qualified men to supply all packing 
 houses with inspectors. 
 
 Besides the inspector at the scales, there are in the large packing 
 houses three more government inspectors. One is stationed where he. 
 can feel of the submaxillary and cervical glands as the carcasses of 
 hogs pass by him on the rail with the heads partially severed, exposing 
 the glands. These glands furnish the best means of detecting tubercu- 
 losis, and the carcass of any animal that has the appearance of this 
 disease in these glands is tagged and passed on intact, with only the 
 intestines taken out. 
 
 The second inspector is stationed farther down the line at a point 
 where he can view the carcass after it has been cut open. Any carcass 
 affected with tuberculosis, hog cholera, swine plague, or any other disease 
 that may have been accidentally passed by the first inspector, or any 
 that is healthy in the above-named glands and diseased in other parts 
 of the body, is tagged by this second inspector. These two men must 
 necessarily work very rapidly, as the carcasses of hogs pass and must 
 be examined by them at the rate of 800 to 1,000 an hour. 
 
 The third inspector is stationed in the cooling rooms and examines 
 critically all carcasses that have been tagged by the two former inspec- 
 tors. As he examines only the tagged carcasses, he has time to give 
 them a thorough examination. All carcasses that he finds so badly 
 diseased as to render them unfit for human food are condemned and 
 tanked. The carcasses in which the disease is found to be only local- 
 ized and in such a manner as not to render the meat of the same unfit 
 for use are passed. These then pass into the ordinary channels of con- 
 sumption. Many times only parts of the carcass are condemned, while 
 the rest is passed as fit for food. 
 
 In most every town throughout the country where there is a meat 
 market there is also a slaughter-house where hogs are killed for home 
 consumption. In these there are no inspectors, and the dealers them- 
 
460 BULLETIN No. 97. [November, 
 
 selves are not able to diagnose the various diseases, and even if they 
 were, the loss would be so great that they would be tempted to be blind 
 to anything that would detract from the profits of their business. 
 
 There are even small packing-houses in the smaller cities that do 
 more than a local business; slaughtering hogs and shipping the prepared 
 meats. Many of these have no inspectors, and all there is to prevent 
 all animals, both diseased and healthy, finding their way into the retail 
 channels, is the intelligence, diligence and honesty of these small packers, 
 which it is not always safe implicitly to trust. 
 
 In view of these facts, and considering that all hogs are subject to 
 such diseases as hog cholera, swine plague, trichinae, and tuberculosis, 
 the latter two being especially dangerous to man, it is evident that our 
 most wholesome meats are most likely to come from the large packing- 
 houses, where are stationed the government inspectors. 
 
 PEN HOLDERS. 
 
 The hogs of this class have no influence on the market; they serve 
 their purpose, as their name indicates. 
 
 The stockyards in Chicago, for instance, are owned by the Union 
 Stockyards and Transit Co. This firm gets its revenue from the charges 
 for yardage of stock, for weighing the stock, for feed consumed by the 
 stock, and for terminal switching. The commission men who sell the 
 stock as it comes to the yards, and the speculators who handle part of it, 
 pay nothing for their privilege of doing business in the yards. They 
 hold their respective positions by common consent, and their respective 
 pens by keeping hogs in them. These are called pen holders. They 
 usually are hogs that are worth the least money, being long legged, 
 of poor form, coarse in quality, and much lacking in condition. They 
 are kept simply for this one purpose, .viz., holding pens. Plate 40, 
 page 461. 
 
 DEAD HOGS. 
 
 These are the hogs that have been killed in the cars in transit. They 
 are used for the manufacture of grease, soap, and fertilizer. If they 
 weigh 100 pounds or over, they sell for 75 cents per hundredweight. 
 If they weigh less, they furnish no revenue to the producer or shipper, 
 the cost of handling the same being held equal to their value. Plate 41 , 
 page 462. 
 
 To summarize the percentage number of hogs of the principal classes 
 on the Chicago market annually we have the following, which is only 
 an approximate estimate, and is subject to considerable variation from 
 vear to vear: 
 
1904.] MAEKET CLASSES AND GRADES OF SWINE. 
 
 461 
 
462 
 
 BULLETIN No. 97. 
 
 Butcher hogs, 25 percent of all hogs on the market. 
 Packing hogs, 40 percent of all hogs on the market. 
 
 , ( Bacon, 20 percent. 
 Light hogs, 15 percent of all hogs on the \ T . , , . , __ 
 
 1 Light mixed, 55 percent, 
 market / T , r , , ' 
 
 I Light light, 25 percent. 
 
 Pigs, 10 percent of all hogs on the market. 
 
 Other classes, 10 percent of all hogs on the market. 
 
 CONCLUSIONS. 
 
 1. A thorough understanding of the market classification of hogs 
 is very essential to all concerned in the handling of swine. 
 
 2. About two-fifths of the world's hog supply is produced in the 
 United States and about six-sevenths of these are produced in the Mis- 
 sissippi Valley; hence this section of country has developed the fat or 
 lard hog and has set the standard for hogs in other parts of the United 
 States. 
 
 3. The fat or lard hog is such because corn has been his principal 
 feed and because there has been a demand for pork from such a hog, 
 
1904.] MARKET CLASSES AND GRADES OF SWINE. 463 
 
 and he will conform to the present prevailing type just as long as corn 
 remains his principal feed. 
 
 4. Classes and sub-classes are divisions into which swine are sepa- 
 rated on account of their differences in type, wgight, quality, and con- 
 dition, and the grades distinguish the superior from the inferior animals 
 within the classes and sub-classes. 
 
 5. The terms, "mediums and butchers," "pigs and roughs/' 
 "selected," "shipping," "mediums and heavies," "mixed," "Yorkers," 
 and "dairies," are either compound or colloquial terms, and their use 
 should be discouraged. 
 
 6. Butcher hogs are the best hogs from the fat or lard hog stand- 
 point that come to market, and should be used as a standard for com- 
 parison. 
 
 7. From the bacon market standpoint the English bacon hog is 
 the ideal toward which hogs are being developed. 
 
 8. To the close observer it is apparent that the gradually changing 
 conditions brought about by the development of the United States, and the 
 increase in the price of corn, resulting from its varied commercial uses, 
 cause the hog to be fed a more mixed and usually a more nitrogenous 
 ration. This will in the future affect the type of the hog of the United 
 States, so that it will more nearly approach that of the English bacon 
 hog. 
 
UNIVERSITY OF ILLINOIS-URBANA